Keto coconut salmon with cabbage
Everything about this dish is just right. Salmon coated in coconut, succulent cabbage infused with butter – you’ll want to eat this over and over, and over, again.
Prep time: 15 minutes
Yield: Makes 4 servings
- 1 tbsp olive oil
- 2 oz. unsweetened finely shredded coconut
- 1 tsp turmeric
- 1 tsp kosher or ground sea salt
- onion powder
- 4 tbsp olive oil, for frying
- 4 oz. butter
- salt and pepper
- lemon, for serving
Cut the salmon in 1 x 1 inch pieces. Drizzle with olive or coconut oil.
Mix shredded coconut, salt, turmeric and onion powder on a plate. Toss the salmon pieces in the coconut coating.
Fry the salmon pieces on medium high heat until golden brown. Keep warm while you prepare the cabbage.
Cut the cabbage in wedges and fry in butter until lightly caramelized. Season generously with salt and pepper.
Melt the remaining butter. Serve the salmon, cabbage and melted butter with a few wedges of fresh lemon.
You could try substituting for lemon pepper for black pepper, for a hint of citrus undertones.